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The course provides a comprehensive summary of information concerning chemical food safety, with an emphasis on current problems. Attention is paid to hazardous food components that originate during food processing from common precursors, food additives and contaminants of various origins, i.e. from the environment, agricultural practices or from food contacts materials. For each group of contaminants, physico-chemical and toxicological aspects are discussed, attention is focused on the possibilities of consumers´ protection and on minimisation of dietary exposure to these pollutants.
Last update: Pulkrabová Jana (28.01.2018)
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Students will be able to:
Last update: Pulkrabová Jana (28.01.2018)
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Semestral project.
Successful completion of written and oral exams. Last update: Pulkrabová Jana (24.01.2018)
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R: Velíšek J., Hajšlová J.: Chemie potravin, 2. díl, 2009, 978-80-86659-16-9. A: Motarjemi, Y.,Moy, G.,; Todd, E. C. D: Encyclopedia of food safety, 1st ed., Academic Press, 2014, 0124200338 A: Watson, D.H. (ed.): Food Chemical Safety, Volume 1 - Contaminants, Woodhead Publishing. UK 2001, 1-85573-462-1 A: Watson, D.H. (ed.): Food Chemical Safety, Volume 2 - Additives, Woodhead Publishing. UK, 2002, 1-85573-563-6. Last update: Pulkrabová Jana (17.09.2023)
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Within the extent of the syllabus. Last update: Pulkrabová Jana (24.01.2018)
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1. Chemical Food Safety, definitions, legal aspects. 2. Summary of major groups of compounds associated with chemical safety. 3. Substances that result in food production - process contaminants. 4. Natural toxic substances - the most important groups, legislative aspects. 5. Mycotoxins and other natural toxins. 6. Emerging groups of chemical compounds, global food chain protection. 7. Characterization of the properties of exogenous contaminant and their entry into the food chain. 8. Persistent organic pollutants. 9. Modern pesticides and veterinary pharmaceuticals, byproducts. 10. Toxic metals, nitrates, radionuclides. 11. Food additives – the most important group, E-codes. 12. - 14 Important groups of chemical contaminants according to food commodities. Last update: Pulkrabová Jana (17.09.2023)
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http://www.efsa.europa.eu/ http://eur-lex.europa.eu/cs/index.htm http://www.who.int/en/ http://www.bezpecnostpotravin.cz/ Last update: Fialová Jana (19.12.2017)
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Food Chemistry Last update: Pulkrabová Jana (24.01.2018)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.5 | 14 | ||
Účast na přednáškách | 1 | 28 | ||
Práce na individuálním projektu | 1 | 28 | ||
Příprava na zkoušku a její absolvování | 1 | 28 | ||
Účast na seminářích | 0.5 | 14 | ||
4 / 4 | 112 / 112 |